Salmon Patties

INGREDIENTS: 1 large egg 2½ tablespoons mayonnaise (I like Hellman’s Real) 1½ teaspoons Dijon mustard (I like Maille brand) 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery (you’ll need one stalk) 2 tablespoons finely chopped fresh parsley 1 pound lump salmon meat* ½ cup panko (I like the Whole Foods 365 brand for this recipe) Canola oil DIRECTIONS: 1. Line a baking sheet with aluminum foil. 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the salmon meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until combined. Shape into 6 salmon cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place salmon cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.